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Eyesight-improving low-sugar-content low-fat-content mulberry fruit tea-walnut cakes and preparation method thereof

A technology of mulberry and peach crisps, which is applied in baking, dough processing, baked food, etc., can solve the problems of inadaptability, and achieve the effect of facilitating absorption, inhibiting the action of enzymes related to fibrosis of wax gourd skin, and fine powder

Inactive Publication Date: 2016-10-26
合肥市香口福工贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the improvement of people's living standards and the gradual enhancement of health awareness, the traditional high-sugar and high-nectarine cakes are increasingly unable to meet the needs of the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] A low-sugar and low-fat tea peach cake with mulberries for improving eyesight. The weight ratio of the raw materials is as follows: 200 grams of low-gluten flour, 4 parts of quail eggs, 2 parts of medlar, 1 part of pumpkin, 2 parts of mulberry, 40 parts of fresh wax gourd skin, 30 parts of green tea, Salad oil 80, sugar 55, eggs 40, salt 4, soda powder 2, baking powder 2.

[0022] The preparation method of the mulberry bright eye low-sugar and low-fat tea peach cake comprises the following steps:

[0023] 1. After washing the fresh wax gourd skin, soak it in jujube juice for 1 hour, put it in a fermenter, and insert lactic acid bacteria for a fermentation. The inoculation amount of lactic acid bacteria is 2%, and the liquid-solid ratio is 4:1. Ferment at 35°C for 36 hours; put the wax gourd skin after the primary fermentation into a drying oven for hot air drying at 70°C;

[0024] 2. Mix the dried wax gourd rind with green tea, soak it in lemon juice for 2 hours, place...

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PUM

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Abstract

The invention discloses eyesight-improving low-sugar-content low-fat-content mulberry fruit tea-walnut cakes and a preparation method thereof. The eyesight-improving low-sugar-content low-fat-content mulberry fruit tea-walnut cakes are prepared from the following raw materials in weight ratio: 200-220 of low-gluten flour, 4-6 of quail eggs, 2-4 of Chinese wolfberry fruits, 1-3 of pumpkins, 2-3 of mulberry fruits, 40-50 of fresh winter melon rind, 30-40 of green tea, 80-100 of salad oil, 55-70 of white sugar, 40-60 of eggs, 4-10 of table salt, 2-4 of baking soda and 2-3 of baking powder. According to the technology disclosed by the invention, the winter melon rind and the tea leaves are smartly utilized as the raw materials of the walnut cakes, so that the prepared walnut cakes are low in sugar content and low in fat content, and have health-care functions; moreover, the Chinese wolfberry fruits, the pumpkins and the mulberry fruits are added, so that the walnut cakes also have the health-care functions of improving the eyesight and so on.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a low-sugar and low-fat tea peach cake with mulberries for improving eyesight and a preparation method thereof. Background technique [0002] Peach Cake is a traditional cake with flour, oil and sugar as the main raw materials. It is famous for its dry, crisp, crisp and sweet characteristics. However, with the improvement of people's living standards and the gradual enhancement of health awareness, traditional high-sugar and high-nectarine crisps are increasingly unable to meet the needs of the market. How to maintain the original flavor of peach cakes and satisfy consumers' demand for healthy food has become a hot spot in the development of new food products. [0003] Winter melon skin is sweet and cool, rich in nutrients, including flavonoids, polysaccharides, plant polyphenols, niacin, carotene, minerals, dietary fiber, etc. It has the functions of clearing away heat, lowering ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D2/368
Inventor 陆厚平
Owner 合肥市香口福工贸有限公司